2. Rub your corn cobs with olive oil and grill until nice grill marks appear. Cut the corn off the cobs with a sharp knife.

3. Remove chicken from marinade and grill until cooked through. One or two minutes a side

4. Lightly oil one side of your pizza dough using a brush (canola oil). Grill that side for just a minute until some grill marks appear. Remove from heat and spoon some of the raw tomato sauce on, spread it around with the back of the spoon. Add 1/2 your toppings (making a second pizza remember)- chicken first, then corn, black beans and mozzarella.

5. Place prepared pizza on thick foil and pop on the grill, close lid and cook for about 8 minutes, or until it’s done.

1. Mix all of the marinade ingredients in a bowl, pour over the Talapia in a shallow glass dish and cover. Refrigerate for 2 hours minimum.

2. Clean your grill well and then brush with a bit of canola oil. Brush tomatillo slices with oil and place on grill, turn when grill marks appear and remove from heat, set aside for tacos.

3. Wipe the grill with some oil, take fish out of marinade and just before grilling sprinkle some ancho chile powder, salt and pepper (and hot sauce if you like) on each side. Lay fish on grill and cook for a few minutes (about three) and then turn and grill the other side.

4. While fish is cooking, warm some corn tortillas in foil on the side of the grill

5. Serve cooked fish, tomatillos and guacamole on the warmed tortillas. Garnish with cilantro, (sour cream if you like) and hot sauce.

These are spicy and delicious. To make the lettuce wraps you will need fresh lettuce leaves, steamed jasmine rice and some Korean condiments- (Be sure to find GF) Kimchi and GF gochujang. If you can’t, just use sirachi or sambal oelek.

Ingredients:

1 medium pear, peeled, halved, cored, and roughly chopped

6 medium cloves garlic, peeled and chopped

4 teaspoons minced fresh ginger

1/2 cup GF Soy Sauce

2 tablespoons toasted sesame oil

6 tablespoons sugar

1 tablespoon rice vinegar

3 green onions, green and white parts sliced thin

hot pepper flakes to taste

a few pounds of short ribs (I bought mine already sliced and de-boned from my local Korean grocery store.)